In India and China we emoy a method of simmering fish. You put the fish together with the small amount of liquid seasoning directly into a skillet pot and bring to boiling over high heat and reduce heat to simmer as soon as boiling starts. Never let boiling continue hard or it will ruin the fish.
Ingredients:
1 x 1 ½ lb whole sea bass, cleaned
½ tsp salt
Pinch of pepper
2 tbsps cornstarch
1 tbsp salted black beans, soaked for 10 minutes, drained and minced
2 garlic cloves, minced
1 tsp minced ginger root
1 scallion, finely chopped
3 tbsps oil
1 tbsp soy sauce
2 tbsps Shoaxing Wine
Shredded scallions and lots of cilantro to garnish
Directions:
- Rub the fish, inside and out, with salt and pepper, then coat with the cornstarch.
- Place the fish on a heatproof plate. Mix the black beans with the garlic, ginger, and scallion. Spoon over the fish and sprinkle with oil, soy sauce and sherry. Place in a skilet pan with a lid and cover and simmer for 20 to 25 minutes.
- Transfer the fish to a serving plate. Spoon the sauce over and garnish with the scallions. Serve hot.
